Crispy crunchy pickled green beans, a great snack. Forget the choice and pass the green beans. Not too often you will hear that. Crisp Pickled Green Beans Recipe – Allrecipes.com was the recipe I used. This was the perfect pickled flavor I have tried yet. Not too sour and of course I had to add garlic to each jar, which turned out wonderful.
I think any canned food especially pickled items make great gifts. House warming presents or a Christmas gift for a neighbor can be done ahead of time during the summer when vegetables are plentiful. Get out there and can something.
Crisp Pickled Green Beans:
- 2 1/2 pounds fresh green beans
- 2 1/2 cups white vinegar
- 2 cups water
- 1/4 cup salt (canning or pickling salt is best)
- 1-4 clove garlic, peeled
- 1 bunch fresh dill weed
- 3/4 tsp red pepper flakes, optional
Sterilize 3 pint jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends. I added 1 clove of peeled garlic in each jar.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.